whole wheat peach cinnamon buns

Do you ever get something on the brain and just can’t let it go? For me, it has been cinnamon buns. I don’t know why. I don’t particularly get cravings for them. Once in a while when someone brings them into the office from one of the great coffee shops around the University, they are certainly a treat, but I don’t usually pick one up on my own accord. I didn’t want to just make cinnamon buns, I wanted to incorporate some of the delicious fresh fruit that is now on the stands…peaches, blackberries, apricots and blueberries. I figured the cinnamon sugar could only compliment the fruit.

I think one of the reasons I haven’t loved making cinnamon rolls is because I haven’t quite nailed the dough…these are pretty close, especially considering the whole wheat. I imagine using white bread flour would have been almost ideal! The dough of past buns were always too dense, too crusty. They missed the light, almost flakiness of the commercially made buns. I found this recipe by randomly searching on Google. I made a few changes because what we had in the house in terms of the dough (baked with Whole Wheat Bread Flour rather than White and didn’t have the Wheat Gluten), and then created my own filling and used the cream cheese icing recipe from the lime mojito cupcakes – the zing from it is such a refreshing compliment to the sugary sweetness of the cinnamon buns.

I am going to submit these to Yeast Spotting, and send them into work with Taster Boy – he hasn’t brought in goodies for a while, hopefully these are enjoyed by his colleagues!